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Secret Recipe Club: Roasted Spring Greens with Hazelnuts and Pecorino

· 23 Comments

My Secret Recipe Club assignment this month is Angela, whose blog Spinach Tiger is full of inventive recipes full of fresh ingredients and vibrant flavours.

With literally hundreds of recipes in her repertoire, it was harder than usual to find a pick for this month. I briefly debated trying out her Spicy Shrimp, or her Lemon Olive Oil cake.

Roasted Spring Greens with Pecorino and Hazelnuts

In the end, though, it was her recipe for Roasted Salad of Spring Greens, Hazelnuts, Pecorino that won me over... mostly because I was totally blown away by the idea of briefly roasting the greens in a blazing hot oven before tossing them with dressing.

After all, what isn't improved by roasting, right?

Roasted Spring Greens with Pecorino and Hazelnuts

This was definitely one of the more unusual dishes I've tried in my SRC adventures, but it was definitely still a hit.

The original recipe is incredibly simple and straightforward, which makes it easy to improve upon.  My only change this time was to add slices of barely-ripe pear to the mix, to add a crisp sweetness to contrast with the sharpness of the cheese and the slight bitterness of the wilted greens and hazelnuts.

Roasted Spring Greens with Pecorino and Hazelnuts

Next time, I'm thinking I might add a handful of pomegranate arils or some dried cranberries for another layer of sweetness, and possibly roasting the greens just a bit less, since my salad was really quite wilted after 5 minutes (which isn't bad, mind you, but it's definitely not a texture I'm used to in salad).

Angela also recommends serving it with a poached egg on top, which is probably how I'll serve it the next time I'm in need of a more substantial sort of salad. Everything is better with an egg on top, right?

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5.0 from 1 reviews
Roasted Spring Greens Salad with Hazelnuts and Pecorino
 
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Roasted salad? It might sound weird, but roasting brings out the sweetness of spring greens, and makes them a perfect match for slices of juicy pear, nutty pecorino and toasted hazelnuts. It's a delicious switch-up for your usual salad routine.
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 6 cups fresh spring mix (about 6 cups)
  • 2 tsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • 2 ounces pecorino romano cheese
  • ½ cup toasted hazelnuts, roughly chopped
  • 1 firm-ripe pear, thinly sliced
  • Drizzle of good balsamic vinegar
  • Sea Salt
  • Black pepper
Instructions
  1. Preheat oven to 400F.
  2. Toss the greens with olive oil and vinegar, and sprinkle with salt and pepper. Toss until evenly coated.
  3. Arrange the greens in a shallow baking dish. Scatter with thin slices of pecorino cheese and chopped hazelnuts - the amounts above are a guideline only, so feel free to add more or less depending on your preferences.
  4. Roast for 5-6 minutes at 400 degrees, then transfer to a large salad bowl. Add sliced pear and drizzle with balsamic, then toss again to mix everything together. Serve immediately.
Notes
Roasting the greens for 5-6 minutes yields a very soft and wilted salad. If you prefer your greens to be slightly less wilted, cut the roasting time in half.
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Comments

  2. A Canadian Foodie says

    I am your new number one fan! Love the little crumbs! Your voice is vibrant and full of sass, and now that I have met you - it is like sitting having a coffee with you while I read your work! My site has had hosting problems and I haven't been able to post for months regularly. Long story. I get a few days here and there when I can, but this "trauma" - and that it is, should be over soon and I will be back up and running as my usual self... I would love to get your new posts in my mail box... but you haven't any option to do that. I am sure you have thought of it and decided against it, as I can see how thoughtful your site it - but I hope you reconsider!
    :)
    Valerie

    Reply

  4. shannon says

    you know what i love about this, aside from that we are salad twins this week? the hazelnuts; i have NEVER thought to add hazelnuts to a salad, and i can only imagine the flavor and texture would be perfect. Also, I have never roasted greens, but i'm absolutely going to try that. I know when i'm craving a salad at 7 am that it MUST happen in my life soon. :)

    Reply

  12. [email protected] says

    I already know Angela quite well from another challenge group we are in. This is a really greatpick from her blog. Just a beautiful salad. I really enjoy your addition of the pears here. Very elegant salad.

    Reply

  15. Jess says

    I'm so intrigued by this salad, Isabelle - what a unique choice. Roasting does bring out so much flavor in vegetables, but I've never tried greens like this (except, of course, the ubiquitous crispy roasted kale).

    Reply

  17. Stephanie says

    Interesting idea-- I've used lettuce in soups and the occasional saute, but roasting would never have occurred to me. Definitely worth a try the next time we have extra. Great idea to add the pear.

    Reply

  21. Lisa says

    This is such a unique and lovely way to cook and serve greens. I'm keeping this in mind for every holiday dinner..but I'll probably end up making it sooner because my mouth is watering as I type this. The addition of pears is perfection - that extra kaboom that takes it up so many levels! Love, love, love it!

    Reply

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